French bread on a thick dough in a bread maker

[Dough:]

French bread on a thick dough in a bread maker

Category: Yeast bread

Kitchen: french

Ingredients
Dough:
dry fast-acting yeast	0.25 tsp
wheat flour	100 g
water	50 g
Dough:
dough	all
dry yeast	0.75 tsp
wheat flour	350 g
water	200-230 g
powdered milk	15 g
salt	7 g
butter	20 g

Cooking method

• Dough:
• Mix flour with yeast (I have a saf-moment), add cold water and knead the dough, it turns out a rather dense piece of dough, the size of a tennis ball. Tighten the container with the dough with a film, make (in the film) 3-4 punctures with a toothpick, fermentation in the refrigerator for 24 hours.
• Dough:
• Exactly one day later, the dough looked like this:
• 
• Allow the dough to warm up at room temperature for an hour and a half before use.
• Put all the ingredients in a bucket of a bread machine, add the dough, breaking it with your hands into several pieces. The regime is French bread.
• Control the amount of water when mixing, it may require a little more or less, depending on the moisture content of the flour. The dough should be soft, slightly sticky, but not smeared on the bottom and walls of the bucket.
• After the end of the program, carefully put the finished bread on the wire rack and let it cool completely.
• 
• 
• The bread turns out to be thin, due to long-term fermentation of the dough it has a bright wheat smell, and the crumb, although it retains its softness and airiness, acquires a kind of "rubbery" characteristic of Italian breads.

Similar recipes

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[Manechka,]

Manechka, bread just like a picture! Well done!

Thank you Manechka for the bread! I love bread on a long dough! I found a way out when you need to add old dough or dough to the dough, I do this: I pour the required amount of water according to the recipe, add salt, yeast and old dough, turn on the HP to the "dough" mode and knead, only then add the rest of the flour. So it turns out that the old dough dissolves completely.

Honestly, I never baked bread on a long dough. And -this will definitely bake and unsubscribe ... Thanks for the recipe !! : flowers: I think that the bread will turn out super super!

[Marisha]

I really like bread on a long dough. He is some kind of solid, or something, reading, as in childhood in the village baked. Tomorrow in the morning I'll put the dough and unsubscribe.
Marisha, thanks for another delicious bread.
And I want to bake in the oven on a stone, hearth.

[Marisha]

I really like bread on a long dough. He is some kind of solid, or something, reading, as in childhood in the village baked. Tomorrow in the morning I'll put the dough and unsubscribe.
Marisha, thanks for another delicious bread.
And I want to bake in the oven on a stone, hearth.

Anya, it's better to put the dough today so that you can bake it tomorrow

[Manechka]

Excellent bread! : bravo: I will definitely try to bake, now it is hot and HP will increasingly replace the oven.
Manechka, thanks for the recipe!

[Manyash]

Manyash, recumbent crumb !!!! Very nice bread!

[Girls,]

Girls, Thank you all very much for your kind words and support! I love you so much!

when you need to add old dough or dough to the dough, I do this: I pour the required amount of water according to the recipe, add salt, yeast and old dough, turn on the HP to the "dough" mode and knead, only then add the rest of the flour. So it turns out that the old dough dissolves completely.

Olesya, thanks for the advice! I will definitely try!

Svetochka, I will look forward to! I hope the result will not disappoint and this experiment with a long dough will not be the last!

Anya, tell me later how it happened! It was this bread that I had not yet made in the oven; I was adapting it for a bread machine. I tried to bake on the main mode, it turned out well, but I liked the "French" one most of all - a longer proofing and without heating (dough with a bread maker) were beneficial here.
This dough lives well in the refrigerator for 24-48 hours or 12-16 hours at room temperature.

now it is already hot and HP will increasingly replace the oven.

Yeah, we'd rather ... winter, then we'll get to the oven!

Marisha, Ksyusha!

[Marisha]

Cool bread Myakish is super-duper, I want to spread jam on it with tea, mmmm ...
Marisha, YOUTH !!!

[Tanyush!]

Thank you, Tanyush! I will be very pleased if the recipe is useful to you!

This dough lives well ... 12-16 hours at room temperature.

Sho you were silent! I ran to put dough, tomorrow morning and start baking. Photo and report will be required.

[Marinochka]

I'm telling you. She put the dough on the table overnight at a temperature of 17C. Has risen perfectly. I took pressed yeast in the ratio of 1: 3, i.e. 9 grams. The dough was kneaded in a bread maker on the "pizza" mode. Then it was allowed to stand at a temperature of 24 degrees for 4 hours. After the first hour - warm up. The dough is very pleasant to work with, after kneading the bun was sticky, after proofing it practically did not stick to your hands, you could not dust the rug with flour. Then she formed round bread and defrosted for 45 minutes at 30C.
After proofing

She baked with steam for the first ten minutes at 230C, then 20 minutes at 20C and until tender at 180C. It took me about 40 minutes to bake.
The crust of the bread is thin and crispy. The bread is very soft, the crumb is rubbery, very tasty, and the aroma is impossible to convey!



What can I summarize? This must be baked!
Marinochka, thank you very much again for such bread! Bread settled at home firmly.

Z. Y. At the same time, I updated my new rug from Ali ...

[Anya!]

Anya! There are no words! To say that the bread turned out to be wonderful is to say nothing! Thank you very much for your trust and for an amazing photo report!

The dough is very pleasant to work with, after kneading the bun was sticky, after proofing it practically did not stick to your hands, you could not dust the rug with flour.

Yeah, I always make the kolobok softer for the bread machine, and tighter for the oven. But, judging by the photo, you have a wonderful hearth bread!

Bread settled at home firmly.

Anya, I am very pleased that you liked the bread.

Please tell me - I'm new and not very friendly with computers. I'm trying to understand - how the forum and recipes work. I don’t understand where I can find recipes for my oven (kenwood 350) Do all recipes work for my oven? If not, how to find a section on the forum especially for this model. I don’t understand. If you can tell me the Borodinsky recipe for my stove right away, I will be very grateful. And maybe someone will tell you the recipe for a good sourdough for my stove and how to use it correctly (I read, read the forum, but could not understand what is better for my stove). Many thanks to the forum users.

Khlebonka, welcome to the forum! So happy! You need a section "Basics of kneading and baking bread" go to the main page and you will find there is sooo much useful stuff. We have a very good and responsive Admin moderator, she will definitely help you if you have any questions, do not hesitate to ask, but now read about the so-called dough bun, and even if there are no recipes for your HP, you will know the basics. Go for it.

Thank you so much for your prompt reply! I went over the headings, but could not understand - all the same, all the recipes from the forum are suitable for my Kenwood 350 or is this question in some other completely different thread? This is my main headache - to find this topic, I searched the forum all day and did not understand. I would be very grateful for the direct link)) Oh, thank you, members of the forum, in advance !!!

🔗

Hello girls, I'm all in the bushes and bushes. I liked the bread very much, yesterday I read it and began to make dough at 22.30 now at 8.30, but there is no dough, it stands on the table, as the bun was still there, and what to do with bread I really want to try, probably we should wait a couple more hours and see?

Maybe the yeast pumped up? Try changing the yeast, if nothing changes, then the reason may be the flour. But I sin more on yeast.

I don’t understand where I can find recipes for my oven (kenwood 350) Do all recipes work for my oven? If not, how to find a section on the forum especially for this model. I don’t understand.

Any bread recipe taken on the forum in the Yeast or Sourdough bread section is suitable for your oven:

You need to start not with Borodino bread (this is aerobatics!), Which is difficult to bake and you need experience, but with the simplest bread, with master classes, first learn the baking technology: go through all the topics / links here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=146942.0

and the dough never rose, 10.30 12 hours have passed, strangely dry yeast, flour and 50 grams of filtered water from the tap, what am I doing wrong? By the way, I always bake bread for 2 years, but I did not make sourdough 3 times.

and the dough never rose, 10.30 12 hours have passed, strangely dry yeast, flour and 50 grams of filtered water from the tap, what am I doing wrong? By the way, I always bake bread for 2 years, but I did not make sourdough 3 times.

Yeast must be checked for activity beforehand "How to check and activate yeast?" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=140919.0

Thank you girls, and the flour and yeast seem to be fine. I just made bread today in HP and immediately made a dough of them and it didn't work out. I threw out the gingerbread man, the funniest thing I immediately did both on the table and in the refrigerator and not there and not there. in general I will think and try, although it is strange.

And I have the same problem ... what's wrong? .. I take 100 grams. flour and 50 water - I can't get a soft bun, it turns out a semi-crumbly mass .. Manya, can I add a little water to a softer state? What should be a bun? And then I'll throw out the second

Can I answer while Marina is gone?
Add a little water, the bun should be plump, but not solid.

Can I answer while Marina is gone?
Add a little water, the bun should be plump, but not solid.

Thank you

[Yulyashka]

Yulyashka, really strange!

VishenkaSV, Light, it should not be soft, it feels close to soft plasticine. By the way, how did you knead, with a spoon or with your hands?
Here's my today's batch of dough:

If you knead with a spoon, then the mass turns out to be crumbly and does not collect into a single lump:

But literally in a minute of "manual" mixing:

The lump turns out to be quite dense, but plastic:

Then I roll it into the ball:


Sveta, you can add a little water, just do not forget to take it into account later when kneading the main dough.

In fact, it is strange that the dough does not work. Classic Italian dough "biga" is kneaded in a 2: 1 ratio (flour: water).

Anya, thanks for the help!

I added a little water .. kneaded it with my hands .. it turned out like plasticine .. left it in the room ... I went and looked, the process went. ... Thanks for the help: flowers: Tomorrow I will bake .. mmm, so as not to jinx it

I went and looked, the process went.

Hurrah! I will wait for you with bread!

Sonadora, I got a hard crumbling ball, interfered with my hands. I will try again. Into the refrigerator and report back tomorrow. The funniest thing is I make dough

There are three hours left to wait until 24 hours, but it seems that the process is normal tomorrow I will report back with bread, if it remains before my arrival, I put and leave for work, mine are taken out of the hp on their own. Let's hope that I will photograph at least a crust

Manya, the bread turned out to be very tasty, although it turned out not as tall as yours ...I think I hurried with the dough .. I had to wait a couple more hours .. well, nothing .. next time I'll bake it right: girl_haha: Thank you

Girls, I also got bread, though lower than in the photo. Thanks for the help. The funny thing is that I put the dough and kefir sourdough and this and that happened. Thank you. I liked it, sorry did not immediately unsubscribe, the Internet did not work

Recently I became interested in breads on a long dough and I will try this one. I will definitely report a photo! Thank you, I look forward to how delicious it is!

Marina, great recipe. I baked it in HP This morning I put the dough, tomorrow I want to try it in the oven
Thank you very much !!!

[Grushenka]

Grushenka, thank you very much for your feedback! I am very pleased that I liked the bread!

Yulyashka, Vishenka-Sveta, for this bread I make a very soft, sticky bun. The bread then turns out to be tall and fluffy.

baked! yes with leaven !! this is some kind of miracle !!!! Smells like apples !!!!!! not a gram of yeast !! this is the second sourdough bread, but baked in KhP (the first was in the oven, then 1/4 tsp of yeast was insured). EVERYTHING TURNED Out Happy as an elephant!

[Manya]

Manya, SOS, kneaded the dough and instead of fifty all 100 ml of water flopped. But I wanted to do without a refrigerator and go for 24 hours, and leave it at room temperature for 12 hours because I forgot again, but I need bread for tomorrow. What do you think will work out or shouldn't you leave such a liquid for 12 hours?

[Yul]

Yul, it seems to me it is possible, it should work out, in the same place, then a lot of yeast is introduced into the dough. Look, right here in the recipe Scarecrows Pulish is fermented for up to three days in the refrigerator, the bread is excellent.

Thank you, and I have already kneaded the correct dough. This liquid will then be put in the refrigerator until the next bread. Mang, And if I add it to any usual recipe, then subtract these 100 g of water and 100 flour and 0.25 yeast from the total amount indicated in the recipe? Or just add, only reduce the yeast by 0.25?

Yul, take away, that is, reduce the amount of water and flour in the recipe by 100 g, and yeast by 0.25 tsp. I would do that. Higher mathematics.

Oh, well, thanks for the same

I baked this bread today. True, my dough did not bubble up so much in a day, it baked as it was. The texture of the finished bread is not so grainy, but still good. And the crust is not as hard as it usually is in French. Already after the proofing, I remembered that I had not added sugar. It turned out that it was not necessary

[arini]

arini, good health! I'm glad I liked the bread.

[Sonadora]

Sonadora, Manechka, I came to you with a big thank you for the wonderful, and not troublesome in making bread!
The bread turned out to be wonderful, fragrant with a crispy appetizing crust!

Here it is from the stove ..



And this is a cut, a hump mmmmm ...



Miracle, not bread !!!

[Ksyusha]

Ksyusha, just handsome! The crust is thin and airy crumb.

[Sonadora]

Sonadora, Manechka, and I want to try this one!)))
Straight eyes run up in your bread. And my husband is on vacation ~ I want to pamper! What else, if not your down jackets!

[mamusi]

mamusichka, Rita, thanks. I hope you enjoy it.

[Manya]

Manya, baked your bread today! We liked it very much, the crumb is cool and the crust too. thank you